Sagogulamelaka Recipes

SAGO PUDDING (GULA MELAKA)

Steps:

• Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.
• In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.
• Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.

SAGO GULA MELAKA

Steps:

• Chop gula melaka.Chop gula melaka into fine shavings and set aside.
• Cook sago pearls. In a pot, boil enough water to cook sago pearls. Once boiling, pour the sago pearls into the pot and let it cook for 10 minutes, stirring frequently. Turn off the heat and let it sit for another 10 minutes, the sago pearls should look translucent. Drain and rinse with cold water to remove any excess starch
• Make gula melaka syrup. In a pan, dissolve gula melaka in 50 ml water for 4 to 5 minutes until gula melaka has completely melted. Set aside to cool for 5 to 10 minutes.
• Set sago pearls. Once mixture has cooled, mix ½ of the gula melaka syrup with sago pearls and scoop them into small soup bowls and let it set in the refrigerator for 1 hour.

SAGO GULA MELAKA

Steps:

• Wash sago well and soak in water for a few minutes.
• Strain the sago, bring 800ml water to the boil and add sago.
• Stir constantly with a whisk until sago turns transparent.
• Drain and rinse with cold water.
• Add the sugar and salt and mix well.
• Spoon into individual serving glasses and chill in the refridgerator.
• Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
• To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
• Serve the extra syrup and milk on the table to add as you're eating.
• This is a great malaysian dessert often served in restaurants in Malaysia.
• Palm sugar is dark brown and crumbly-- also known as jaggery or gur-- it is made from the reduced sap of either the sugar palm or the palmyra palm.
• Try to find the real stuff as you can't really substitute.
• Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
• When it's cooked it looks like little translucent balls.

SAGO GULA MELAKA (SAGO PUDDING WITH PALM SUGAR)

Steps:

• Bring water in a medium pot to boil and add in sago. Cook about 10 minutes until sago pearls become translucent (no more white dot in the middle) and stir constantly.
• The water will turn starchy, strain the sago in a sieve and wash away excess starch in running cold water.
• Scoop sago pearls into individual small glasses and Put in the fridge to chill.
• In a small pot, pour in coconut milk with the pandan leaf and a pinch of salt. Boil at low heat and stir constantly. When it starts to boil, remove from heat and strain into a bowl then set aside to cool.
• In another saucepan, melt the gula melaka with 2 tablespoons of water on a low heat. Once become it become syrup, set aside to chill.
• Serve sago with drizzle of palm sugar syrup and coconut milk.